Ma Po Tofu

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Bring a pot of water to a boil, then add the tofu cubes and blanch for 2 minutes; this helps firm them up and removes excess moisture. Gently remove the tofu with a slotted spoon and set aside.

   Ca. 5 min.

2. 2

   Heat canola oil in a large wok or deep skillet over medium-high heat.

   Ca. 1 min.

3. 3

   Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

   Ca. 7 min.

4. 4

   Push the beef to one side of the wok. Add the broad bean paste, fermented black beans, garlic, ginger, and chili flakes (if using) to the other side.

5. 5

   Stir-fry the aromatics for 1-2 minutes until fragrant, then mix them with the beef.

   Ca. 2 min.

6. 6

   Pour in the chicken broth and soy sauce, stirring to combine everything.

   Ca. 1 min.

7. 7

   Gently add the blanched tofu to the sauce, ensuring it's submerged. Bring the mixture to a simmer and cook for 5-7 minutes to allow the flavors to meld.

   Ca. 7 min.

   Kokkens note: Be careful not to stir too vigorously to avoid breaking the tofu.

8. 8

   In a small bowl, whisk together the cornstarch and water to create a slurry.

   Ca. 1 min.

9. 9

   Slowly pour the cornstarch slurry into the simmering tofu, stirring constantly until the sauce thickens to your desired consistency.

   Ca. 2 min.

   Kokkens note: Add the slurry gradually; you might not need all of it.

10. 10

    Remove from heat and stir in the ground Sichuan peppercorns.

    Ca. 1 min.

11. 11

    Serve immediately, garnished with sliced scallions.

    Kokkens note: Best served with steamed white rice.